Visual learner? Watch me make these scalloped potatoes from start to finish!
Yesterday I decided to cook some lamb chops, asparagus, and scalloped potatoes for dinner. I went to my blog because this is where I store all of my family, favorite recipes.
Yep, it’s true. My entire, extended family pretty much use my blog to snag all of grandma Barb’s and any other recipe that they are looking for. So I guess if you’re here too, that pretty much makes you family. Which means you get no special treatment, grab a plate (recipe) and help yourself sis! Ha! Love ya! : )
OK so I searched my site over and over for scalloped potatoes and came up with nothing! What the heck? Had I not ever posted scalloped potatoes before?????
OMG! Say it ain’t so!! Please forgive me! This is just not acceptable!
I eventually had to pull out my binder of recipes and there it sat! Shame on me for not getting this to you guys sooner because TRUST, your soul needs these scalloped potatoes!
Now even though scalloped potatoes are such an easy, simple dish, (hello potatoes, cream, and cheese) it can be troublesome at times. From the cheese sauce curdling or burning, to the potatoes being waxy and undercooked, there are few things that can go wrong.
No worries! Hopefully, this easy scalloped potato recipe will help you avoid all of that!
Time to make the BEST scallop potatoes ever! You ready?
Tip 1. Use Russet Potatoes
These creamy, cheesy scalloped potatoes start with russet potatoes!!! Yep, russet potatoes make the BEST scalloped potatoes IMO. They get all creamy in the cheesy sauce, and the sauce clings to them so well.
Tip 2. Use a mandolin at the 1/8 inch setting.
Don’t even try to slice these by hand honey. Well…I guess you could but why? Get yourself a mandolin and slice them 1/8 inch thick. This way everything cooks evenly and quickly. Just be careful using it. Lord knows I’ve cut myself on this things plenty of times.
Tip 3. Boil Them A Little
I got this little tip from my grandma. She makes the best old-school scalloped potatoes. After you peel and slice the potatoes, add them to a pot of boiling water and cook them for about 2 minutes or just until they are a bit flimsy but still firm. This will cut down on baking time and also allow that sauce to stick well. Having them precooked a bit also keeps the cheese sauce from curdling, which can happen if you overbake in a hot oven.
Tips 4: Start with a white sauce
Use a white sauce as the base and be sure to follow the directions in the recipe. You don’t want that sauce getting too hot or it will curdle and break on you. Although a curdled sauce is still fine to eat, it doesn’t look as pretty. Boo.
Tip 5. Season It Up…Well!
Use bold cheeses! Potatoes are bland and need all the help they can get. I usually use a mixture of sharp cheddar, Colby jack, and my favorite smoked gouda cheese! Spend some time seasoning up your cheese sauce. Whatever your sauce tastes like, this is what your finished dish will taste like. Go bold! I like to season with salt, pepper, smoked paprika, dry mustard, and parsley. Taste, taste, taste!
Tip 6. Cook it low.
I like to cook my scalloped potatoes on 325 F. This is pretty low but since the potatoes are already thin and precooked a little it’s perfect!! Besides, the low cooking keeps that sauce super creamy and really allows it to soak into the potatoes a bit without curdling.
Ok grasshopper, now you are ready! Go forth and create a pan of amazing, old-fashioned scalloped potatoes that will bring all the guys to the yard!
You got this!
Southern Scalloped Potatoes
By Divas Can Cook
- 2 lbs russet potatoes, washed
- 3 tablespoons butter
- ¼ cup white onions, diced
- 1 teaspoon garlic, minced
- 3 tablespoons flour
- ½ cup chicken broth, warm
- 1 cup half n half, warm
- 1 cup heavy whipping cream, warm
- 2½ cups cheese, shredded & divided ( I used a mix of 1 cup sharp cheddar, 1 cup Colby jack, and ½ cup smoked gouda)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¾ teaspoon parsley
- ⅛ teaspoon dry mustard (optional)
- Fresh chives & smoked paprika (garnish)
- Preheat oven to 325 F. Generously grease a 2 qt baking dish. Set aside.
- Peel potatoes.
- Slice them ⅛ inch thick with a mandolin and place the slices in cold water to prevent them from browning while you're working.
- Bring a large pot of salted water to a boil.
- Place potato slices in water and boil JUST until potatoes are flimsy, yet still very firm (about 2-3 minutes)
- Drain potatoes on a kitchen towel and set aside.
- Over medium heat, in a large deep skillet, melt the butter.
- Add the onions and cook until tender.
- Add garlic and cook until fragrant.
- Whisk in flour and cook until golden. (about 2 minutes)
- Slowly whisk in chicken broth and stir until smooth and creamy.
- Slowly whisk in half n half and stir until smooth. *see note*
- Slowly whisk in heavy whipping cream and stir until smooth.
- Continue stirring the mixture and it will begin to thicken. Do not let it boil.
- Turn off heat.
- Stir in 1 cup of cheese.
- Add the salt, black pepper, smoked paprika, dry mustard, and parsley. Taste and adjust the seasonings to your liking. *See note*
- Gently add the potatoes to the pan and toss so that all of the potatoes are covered in sauce.
- Place half of the potatoes into a layer in prepared dish.
- Top with half of the remaining cheese.
- Top with the remaining potatoes and sprinkle on the rest of the cheese.
- Cover tightly with foil paper.
- Bake on middle rack for 30-40 minutes.
- Remove foil and bake for another 30-40 minutes or until potatoes are tender and cheese is golden.
- Remove from oven and let sit for 15 minutes. (I soak up any extra oil on top with a paper towel)
- Garnish the top with smoked paprika and fresh chives.
- Serve hot!
*TASTE TASTE TASTE!! The way your sauce taste is the way your finished potatoes will taste. I've provided BASE measurements for the spices. Go BOLD, potatoes can handle it.